Turkish steak pitas
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
When it comes to easy entertaining, DIY meals are the way to go. This tasty spread of warm bread, tender steak with pomegranate and mint salad and a garlicky sauce is sure to impress your guests.
Ingredients
Cumin seeds
2 tsp
Ground coriander
1 tsp
Balsamic glaze
1 tbs
Olive oil
2 tsp
Beef rump steak, raw
585 g, (buy 650g), fat trimmed
Wholemeal pita pocket
6 medium, (6 x 43g)
Oil spray
1 x 3 second spray(s)
99% fat-free, plain Greek yoghurt, unsweetened
1 cup(s), (240g)
Tahini
2 tbs
Garlic
2 clove(s), chopped
Rocket
1 cup(s), (30g), leaves, plus extra to serve
Pomegranate
75 g, seeds
Red onion
1 medium, thinly sliced
Balsamic glaze
2 tsp
Fresh mint
½ cup(s), leaves, coarsely chopped
Instructions
1
To make sauce, process all ingredients in a food processor until combined. Transfer to a bowl and season with salt. Cover and refrigerate.
2
Combine cumin seeds, coriander, balsamic glaze and oil in a shallow dish. Add steak and turn to coat, then cover and refrigerate to marinate for 30 minutes.
3
Meanwhile, to make salad, toss all ingredients in a small bowl. Season with salt and pepper.
4
Lightly spray a barbecue or grill pan with oil, then heat over medium-high heat. Cook pitas for about 2 minutes on each side or until lightly browned. Remove and wrap in foil to keep warm. Add steak to barbecue and cook for 3-4 minutes on each side or until cooked to your liking. Transfer to a plate and rest for 5 minutes.
5
Thinly slice steak and cut pitas in half. Arrange steak, pitas, extra rocket, salad and sauce on a serving board. To serve, fill pitas with rocket, steak and salad. Drizzle with sauce.
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